This Paleo Pecan Pie recipe is a rich, sweet, and nutty dessert without refined sugars. It features a flaky almond and coconut flour crust, paired with a gooey, naturally sweetened pecan filling. Easy to make, it’s a healthier alternative that doesn’t compromise on classic pecan pie flavors. Perfect for special occasions or a mindful treat any day.
Prepare paleo pie crust.
Simmer pitted Medjool dates in water.
Whisk together date paste, coconut sugar, maple syrup, melted butter, eggs, vanilla extract, and salt.
Add chopped pecans.
Pour the mixture into the pre-baked crust, decorate with remaining pecans, and bake at 350°F until the filling is slightly jiggly but set.